Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.

Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.

"For Clarification, The picture shows the round loaf with sliced bread chunks. That's how I do it. But you can hollow out any loaf and make this recipe. I have even made it in crusty rolls and had each person have their own "bowl" to eat. I do not remove the rind because a lot of cheese would be wasted. If you have a particularly moldy brie, it is probably older and will have a stronger flavor. If you do not care for that strong brie flavor, I recommend a different brand of brie rather than trying to cut off the rind and have any cheese left. When this dish is served hot from the oven it has a fondue consistency that is wonderful. The rind tends to melt to the bread and is eaten when the bread bowl is consumed. I hope all that helps. Thanks for the fine reviews. Lara"